The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1887-11-12
HINTS FOR DAIRYMEN.


AOW " o0ouro nutt0r Wnicn VIII h0op
Well for Long Tune.
A subscriber writes us that some OF
his customers complain of his butter
not keeping well. He describes his
process OF manufacture, which does
not differ materially from other late
methods, except the use of sour butter
milk to hasten the ripening of the
cream, and cooling the butter in wash
ing, down to fifty degrees, sailing and
packing as soon as the salt has dis
solved. The use of souring substances
would be Objectionable, as it intro
duces, specifically, an element of fer
inent, which, though diluted each time,
yet must contain very ancient germs.
The ripening is described to take place
in twenty-four hours, and at a tempera-
ture Of sixty degrees. 1t would be
better to raise the cream to seventy
degrees, stir frequently, and get the
development of acidity from the air,
just as our best cheese-makers now
discard the acid OF whey, and get bettor
acidity by keeping the dry curd warm at
ninety degrees. The other objection is
in cooling the butter down to fifty de-
grees in washing. which implies that it
is sailed at that temperature. While
salt will readily dissolve at fifty de-
grees, it is not SO easy to get the butter
free from the surplus water, and it is
by this needless water that much injury
is done to butter. Fifty-tive degrees
would be better, and salt the butter at
sixty degrees. Water is great solvent
of caseine and sugar-traces Of which
will be found in all butter, however
we'll worked-but the more water re-
naming after working over, the greater
the chemical action, and, acting upon
the minute particles Of curd or cheese.
it becomes rancid by well known chem
ical action. Butter should not contain
more water than is necessary to dissolve
what salt it will retain in the form OF
brine, and fourteen per cent. seems to
be about the amount. More water than
this dilutes the brine, and defeats by so
much the object of the use of salt in
butter-to preserve the caseine from
chemical change-nor can this be ac-
complished save in temperature below
fifty degrees. In the usual creamery but
ter, and all that made by cold setting.
the maker often Internationally leaves
more than twenty per cent. of water in
butter, not understanding that butter
made from cream slightly acid retains
more moisture than that made from
sourer cream. The souriHg breaks up
the texture of the cream. and the but
ter separates better from the butter
milk. Then all the butter-maker needs
to do is to churn the ripened cream at
lower temperature than is needed for
sour, 10 use salt each time in washing
| it free from buttermilk, and when the
regulation amount OF salt is used tc
season the butter. let it dissolve, and
then by. gently working and packing
know that the butter is free from any
excess of water above fourteen pei
cent. Then if kept below fifty degrees
and away from the influence of the air
butter made from soured milk must
| keep we'll. Butter, however, vel
made. must be kept under suitable con
ditions, for increase of temperature
has its effect, quite as much as ex
posure to the air. When one consumer
lauds a package of butter as fine
keeper, another with package from
the same churning will complain. Thi
shows that storage has much to de
with keeping utt6r.-Anerican Agrt
culturist.